Reviewed: May 28, 2012

Just ate this about 15 mins ago and it tasted amazing!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 200% better!! Def have to add this to my weekly cook book

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JaneneFagan

Reviewed: May 27, 2012

This was great. I made long chicken tender pieces. I did not even have any leftover flour. Thanks.

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ajaderecio

Living In: Upland, California, USA

Reviewed: May 12, 2012

this was super easy and really good the smaller the pieces the faster it cooks. also wouldnt use as much flour, and tried the dipping method like others have suggested. flour egg then flour again.

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emtfiregirl1991

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

Reviewed: May 5, 2012

Yum!! Made this gluten free as half of those eating were gluten intolerant. After reading other reviews, I took the advice gleaned and dipped the chicken pieces first in potato starch, then into the well beaten eggs (to which I had added a Tb. of water - makes the eggs beat up more thoroughly), then into a combination of potato starch, non GMO corn starch and sea salt and onion powder. I cooked them in a mix of extra virgin coconut oil and ghee. These turned out the best of any nuggets I have tried to make. I'll be making them again tomorrow night when our daughter and kids come for dinner. Oh, and I used chicken thighs, too, as we all like dark meat better. I used the honey mustard sauce on this site by Chef John (?) and the two together were better than any nuggets and dipping sauce I have ever eaten!

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Sandi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lakeview, Oregon, USA

Reviewed: Apr. 20, 2012

Such a simple and easy recipe to follow. Its actually quite like I have always made my chicken strips. The only thing I do differently is dip my chicken in the flour, then the egg and then the flour again. Gives it a better crust.

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PaleiT

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Merced, California, USA

Reviewed: Apr. 14, 2012

I soaked the chicken in buttermilk for 30 minutes then dredged in flour mixture, egg, flour mixture. This was so good! My kids, who usually only like Chick fil A nuggets, asked for seconds. Will definitely use this recipe again on a "not so healthy" night.

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christie_jarrard

Reviewed: Feb. 24, 2012

These were really good. I like my nuggets sort of spicy so I used some low sodium taco seasoning instead of the garlic salt..I also salted and peppered the chicken before breading. Restaurant quality :) Oh and make sure the nuggets are a nice brown color and they should be cooked through just great! For the person who had 'sticky nuggets' I don't think you fried them long enough...its also important to flour, egg, and flour again :)

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DmansMomma

Reviewed: Jan. 14, 2012

AWesome!

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valerie25

Reviewed: Jan. 4, 2012

First time making actual fried nuggets, instead of baked. Did the flour-egg-flour dip like other reviewers recommended, replaced some of the garlic salt with Spike seasoning (I've found it is GREAT for breading), and made "Chick-fil-a Sauce" (about 4 parts Ken's Honey Mustard to 1 part hickory smoke BBQ sauce) to go with them. SO said "If you ever need to take a chicken dish to something, don't take this one -- leave it HERE!" :)

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